A family Fourth of July picnic at the Biddlecombs’ in Reedville, Virginia, just wouldn’t seem right without this colorful salad, a longtime family favorite. Primarily a seafood salad, it contains just a small amount of pasta and fresh, crisp vegetables that are bound together with a light, sherry-flavored vinaigrette.

Cut the shrimp into pieces about 1/2-inch wide and set aside.Cook the macaroni in boiling salted water until just tender, but not mushy. Drain and rinse with cold water. Put the pasta in a large bowl and add the celery, green and red bell peppers, red onion, green onion, and parsley. In a small bowl, mix together the mayonnaise, Vinaigrette Dressing, sherry, lemon juice, and Old Bay seasoning. Pour the mayonnaise mixture into the pasta and mix well. Season with pepper. Add the crabmeat and reserved shrimp and fold gently, taking care not to break apart the lumps of crabmeat. Serve chilled.